Creamy, Low-Fat Mushroom Risotto
This Creamy, Low-Fat Mushroom Risotto is rich, savory, and soul-warming — yet surprisingly healthy. It’s made with a flavorful mushroom broth, sauteed mushrooms, arborio rice, and finished with just a touch of Parmesan and low-fat milk (instead of cream). The result? A luscious, satisfying risotto that’s lower in fat and calories but still incredibly creamy and delicious. Perfect for a cozy dinner, date night, or even as a Mediterranean-friendly meatless main.
Total Time
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Ingredients
For the Risotto:
1 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 cup arborio rice
½ cup dry white wine (or use more broth)
4 cups low-sodium vegetable or mushroom broth, kept warm
2½ cups mushrooms (cremini, button, or a mix), sliced
½ tsp thyme (fresh or dried)
Salt & pepper to taste
½ cup low-fat milk (or unsweetened almond milk)
¼ cup grated Parmesan cheese (or a reduced-fat version)
1 tbsp chopped parsley, for garnish
Optional: Lemon zest for brightness
Instructions
Saute the Mushrooms:
In a large skillet or saucepan, heat ½ tbsp olive oil over medium heat. Add mushrooms and cook until browned and moisture is released (about 6–8 minutes). Season with a pinch of salt and thyme. Remove and set aside.
Saute the Aromatics:
In the same pan, add remaining ½ tbsp olive oil. Saute the onion for 3–4 minutes until soft and translucent. Add garlic and cook for 30 seconds.
Toast the Rice:
Add arborio rice and stir for 1–2 minutes until slightly translucent at the edges. Pour in the white wine and stir until mostly absorbed.
Cook the Risotto:
Begin adding the warm broth one ladle at a time, stirring constantly. Allow each ladleful to absorb before adding the next. Continue this for 18–20 minutes, until rice is al dente and creamy.
Finish the Dish:
Stir in the cooked mushrooms, low-fat milk, and Parmesan. Cook for 1–2 minutes more until creamy. Season with salt, pepper, and optional lemon zest.
Garnish & Serve:
Sprinkle with parsley and serve warm. Add extra Parmesan if desired.
Notes & Tips
Make it vegan: Use nutritional yeast instead of Parmesan, and unsweetened almond or oat milk.
No wine? Use a splash of lemon juice or extra broth with a touch of vinegar.
Creamier texture: Blend ¼ cup of the cooked mushrooms into the broth for a creamier result.
Frequently Asked Questions
Q: Can I make this ahead of time?
A: Risotto is best served fresh, but you can reheat it gently with extra broth or milk to revive the creaminess.
Q: Can I freeze risotto?
A: It’s not ideal, as the rice texture can change. Best to refrigerate and eat within 2 days.
Q: What mushrooms work best?
A: Cremini, portobello, oyster, or a mix give the best earthy flavor.
Nutritional Information
Calories: 290
Protein: 9g
Carbs: 38g
Fat: 9g
Fiber: 3g
Sodium: 420mg
Sugars: 3g